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Spicy Slow-Cooked Short Ribs with Lime & Basil

Romulo Yanes

Servings: 4

Lime marmalade gives a wonderful burst of sweet, citrusy tang to this luxurious braise, which fairly cries out for rice or mashed potatoes as an accompaniment; sautéed chard or baby bok choy would also be nice. You can find the marmalade with the British foods in the international aisle of large supermarkets.


  • 1 Tbs. peanut oil
  • 3 lb. small bone-in beef short ribs
  • 1 medium yellow onion, chopped
  • 6 small fresh hot red chiles, such as Thai bird, stemmed and halved lengthwise
  • 2 medium cloves garlic, quartered
  • 1 3-inch piece peeled fresh ginger, thinly sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. ground allspice
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup lime marmalade
  • 1/2 cup lower-salt chicken broth
  • 2 Tbs. soy sauce
  • 1 Tbs. white wine vinegar
  • 2 Tbs. finely chopped fresh basil leaves; plus small leaves for garnish (optional)
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 80
  • Sodium (mg): 950
  • Carbohydrates (g): 34
  • Fiber (g): 2
  • Protein (g): 29


  • Heat the oil in a 5- to 6-quart stovetop-safe slow cooker insert (or in a 12-inch skillet) over medium heat. Add half of the short ribs and brown well, turning once, about 2 minutes per side. Transfer to a bowl and repeat with the remaining short ribs.
  • Add the onion and cook, stirring often, until soft, about 3 minutes. Add the chiles, garlic, ginger, thyme, allspice, and nutmeg; stir until fragrant, about 1 minute. Add the marmalade and stir until melted. Fit the insert into the slow cooker. (If using a skillet, scrape its contents into a 5- to 6-quart slow cooker.)
  • Stir in the broth and soy sauce. Nestle the short ribs into the sauce, pouring any juice from the bowl on top. Cover and cook until fork-tender, 5 to 6 hours on high or 9 hours on low. (The short ribs can stay on the keep-warm setting for up to 2 hours.)
  • Use tongs to transfer the short ribs to serving bowls or a platter. Strain the sauce into a fat separator; set aside for a few minutes. Pour the defatted sauce into a 3-quart saucepan, add the vinegar, and bring to a boil over high heat, stirring occasionally, until reduced by half, about 8 minutes. Stir in the basil and cook for 1 minute to let the flavors meld. Season to taste with salt and pepper, pour the sauce over the short ribs, garnish with small basil leaves, if using, and serve.


Rate or Review


  • cook1000 | 01/08/2018

    Let me start by saying I made this in an enamel-lined cast iron Dutch oven on 300 degrees; not a slow cooker. Love it but next time I will use more lime marmalade. Didn’t have Thai peppers so subbed Serrano. Plenty spicy and I like spice. I will make this again, but didn’t have as much flavor as I’d hoped.

  • Pam_in_CP | 12/29/2016

    Prepare for heat!! I shop at a well stocked grocery store, but it didn't have Thai bird chilis, so I got red Fresno chili peppers. Since I wasn't familiar with them, I only used 4 small ones, not 6, and I scraped out the seeds. For me and my husband, the dish was certainly SPICY! Not sure we could have tolerated much more heat. My store didn't have lime marmalade either, and with no time for a trip to another store, substituted orange marmalade. I think that was fine. I will try this again with less heat, as the beef came out so tender, and under the heat, the flavors were really good. Served with rice and roasted broccolini.

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